Spaghetti and Meatballs

The first repeat dinner of 2008.

Sweet Potato Curry with Tofu

This is a simple dish from Deborah Madison's Vegetarian Suppers. Steamed sweet potatoes are simmered in a curried coconut milk sauce. Cubed tofu is browned in a skillet with a little roasted peanut oil then added to the sauce with the sweet potatoes. The dish is served over rice with fried shallots...don't omit the fried shallots.

Smoked Turkey Hash

I love smoked turkey hash almost as much as corned beef hash...I use a recipe from Cook's Illustrated's The New Best Recipe. The turkey is combined with sauteed onions and garlic and thyme and cooked in a skillet until browned. We serve it with poached eggs.

Smoked Tri Tip Sandwiches

I pulled out the smoker yesterday and smoked a tri-tip roast and a whole turkey breast. The idea for the tri-tip came from Cindy Pawlcyn's Mustard's Grill Cookbook. I coated the tri-tip with a rub of garlic, sugar, chile powder, salt a pepper and let it marinate overnight. I simply salted and peppered the turkey breast. I smoked both the tri-tip and the turkey for about 2 hours. I thinly sliced the tri-tip and served it on rosemary focaccia with homemade fresh horseradish cream and arugula. The smoked turkey was saved for later in the week.

Cauliflower and Potatoes with Fenugreek

Another recipe out of Madhur Jaffrey's World-of-the-East Vegetarian. We have been making this for years as a staple of our "Indian dinner" --this recipe with dal, white rice and another recipe of chickpeas and tomatoes. We served this with dal and white rice.

Singapore Noodles

This was a tasty dish from Mai Pham's The Best of Vietnamese & Thai Cooking. Her Lemongrass Restaurant in Sacramento is one of my favorites. Singapore Noodles are rice noodles with a curry sauce accompanied by a stir fry of prawns, garlic, ginger, onion, bok choy, bean sprouts and green onions. Very good...

Saag Paneer

When we were in India many moons ago, I loved Saag Paneer, Spinach with fresh made cheese. I thought Tess would enjoy making and eating fresh made cheese. I used the recipe out of Madhur Jaffrey's World-or-the East Vegetarian Cooking. I really liked it...Lisa and Tess, not so much.